Garden Vegetable Ceviche

Bring a taste of Belize into your own home with this wonderful garden vegetable ceviche recipe
Garden Vegetable Ceviche

MomsGoodEats

While all of the food on our recent trip to Belcampo Belize was out-of-this-world delicious, one dish particularly stands out, and it just happens to be one we order daily — the garden vegetable ceviche. 

The vegetables used in the dish may change depending on what is fresh, but the ceviche is always delicious. I see it as a side dish at home instead of a salad, but it works equally well as an appetizer or a main course with a salad. Your choice!

This recipe is courtesy of Chef Renee of Belcampo Belize.

1
Servings
1188
Calories Per Serving
Deliver Ingredients

Ingredients

For the ceviche

  • 1/2  Cup  chokes/chayote (or daikon radishes), cut into matchsticks
  • 1/2  Cup  green peppers, cut into matchsticks
  • 1/2  Cup  zucchini, cut into matchsticks
  • 1/2  Cup  pickled red onion (see additional recipe below, if needed), cut into matchsticks
  • 1/2  Cup  cucumbers, diced
  • 1/2  Cup  coconut water
  • Juice from 2 limes
  • 2  Tablespoons  honey
  • 2  Tablespoons  cider vinegar
  • Cloves garlic, smashed and rough chopped
  • Finger of grated ginger
  • Salt and pepper, to taste

For the pickled red onion

  • 1/2  Red onion, sliced
  • 1/2  Cup  white vinegar
  • 2  Tablespoons  sugar

Directions

For the ceviche

Prep vegetables.

Combine all of the other ingredients in a bowl.

Add vegetables and place all ingredients in a gallon ziplock bag and refrigerate for at least 3 hours.

Strain and serve.

Garnish with mint or cilantro (optional).

For the pickled red onion

Combine all ingredients.

Let the dish rest while preparing the ceviche.

Nutritional Facts

Total Fat
47g
67%
Sugar
55g
61%
Saturated Fat
21g
88%
Cholesterol
126mg
42%
Carbohydrate, by difference
130g
100%
Protein
61g
100%
Vitamin A, RAE
215µg
31%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
93mg
100%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
269mg
27%
Choline, total
26mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
228µg
57%
Iron, Fe
22mg
100%
Magnesium, Mg
102mg
32%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
347mg
50%
Riboflavin
2mg
100%
Selenium, Se
21µg
38%
Sodium, Na
2099mg
100%
Thiamin
3mg
100%
Water
304g
11%
Zinc, Zn
4mg
50%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.